How to make Vegetable Barley Soup - A healthy soup with vegetables, barley and spices.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Carrots (गाजर), Onion (प्याज़ )
Cuisine : Fusion
Course : Soups
Vegetable Barley Soup Recipe Card
Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!
For more recipes related to Vegetable Barley Soup checkout Spiced Carrot Soup Shots, Home-Style Mixed Vegetable Soup, Mixed Vegetable Soup, Carrot And Almond Soup . You can also find more Soups recipes like Spinach Potato soup, Prawn Ball Soup, Chicken And Sweetcorn Soup, Roasted Garlic and Potato Soup.
Prep Time : 1.30-2 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Vegetable Barley Soup Recipe
Carrots 1/2 cm cubes 2 medium
Onion sliced 1 medium
Celery 1 inch pieces 3 inch stalk
Zucchini 1/2 cm cubes 1 small
Cucumber, seeded, 1/2 cm cubes 1 small
Broccoli small florets 1/2 medium
Barley 1/2 cup
Cornflour/ corn starch 1 tablespoon
Bay leaf 1
Black peppercorns 4-6
Butter 2 tablespoons
Salt to taste
White pepper powder 1/4 teaspoon
Fresh parsley chopped 1 tablespoon
Method
Step 1
Soak barley in two cups of water for an hour. Dissolve cornflour in half cup of water. Take seven cups of water in a heavy bottom pan, add bay leaf, black peppercorns, half the carrot cubes, onions and celery. Bring it to boil and then simmer for half an hour. Strain the stock and keep it aside.
Step 2
Drain water from the soaked barley. Melt butter in another pan on low heat, add barley and cook for three to four minutes. Add the carrot, zucchini and cucumber cubes along with broccoli florets and cook for two minutes leaving aside a few cucumber cubes for garnish.
Step 3
Add the reserved stock and continue cooking for another ten to fifteen minutes. Season with salt and white pepper powder. Add dissolved cornflour, cook for few minutes and remove from heat. Add parsley and stir. Serve piping hot garnished with reserved cubes of cucumber.
